This is Mary’s classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking.
Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt.
Ingredients
For the ragu
2 tbsp olive oil
900g/2lb beef mince
2 onions, roughly chopped
4 sticks celery, diced (optional)
2 garlic cloves, crushed
2 level tbsp plain flour
150ml/¼ pint beef stock
1 tbsp redcurrant jelly (optional) or 1 tsp caster sugar
3 tbsp tomato purée
1 tbsp chopped thyme
2 x 400g tins chopped tomatoes
For the white sauce
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